Zucchini Ribbon Noodles with Sun-Dried Tomato Pesto and Cherry Tomatoes (No Food Processor Needed)

1.Wash and dry the zucchinis thoroughly. Using a vegetable peeler or mandoline, slice the zucchinis lengthwise into thin ribbons and place them in a large bowl. Set aside.

2.Finely chop the sun-dried tomatoes by hand until they are small pieces.

3.In a small bowl, combine the finely chopped sun-dried tomatoes, minced garlic, and grated Parmesan cheese.

4.Slowly drizzle in the extra virgin olive oil while stirring the mixture vigorously with a fork or small whisk until it forms a smooth, creamy pesto-like sauce. Add salt and freshly ground black pepper to taste. Optionally, stir in lemon juice for brightness.

5.Gently toss the zucchini ribbons with the prepared sun-dried tomato pesto until evenly coated. Be careful not to overmix to avoid releasing too much moisture from the zucchini.

6.Add the halved cherry tomatoes to the bowl and gently fold them into the coated ribbons.

7.Season the dish with additional salt and pepper if needed. Serve immediately for the freshest taste and best texture.